Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-11-06

pictures to the eye and furnish food for
dreams. Even the pretty dining table has
only fairy lamps cleaning among the low
floral decorations, that no high objects
may intervene TO prevent the eye to eye
discourse of responsive guests.
The tendency in all home adjoining is
to be ulpretentious. The reign OF gen
uineness seems to be inaugurated, and
this is as it should be; there are shams
enough in the outside world, let ali
within the home be true; tinsel an gilt
ter become not the dwelling place OF the
family.
More than all the home should be the i'm
press of the woman who makes 1t; she can
not lesve it's furnishing to upholsterers
and have the result satisfactory; her hand
must fashion and her eye direct or that
Indefinabe charm will be wanting, which
distinguishes home from simply house
where people stay.
RECIPES.
Chilli sauce-A Massachusetts recipe is
| twelve large, ripe tomatoes, nine small
green peppers, one large onion, nEely
chopped together, two tablespoonsiuI OF
salt and sugar, two tablespoonsiul Of
cinnamon, of cloves and Of allsp!ce, one
large nutmeg and quart Of vinegar;
peel the tUGl.tues AId stew all slowly to-
ge;her for two hours. This will make
TWO quarts. y
Green tomato pickle-One peckoi green
tomatoes, six large onions, three green
peppers; slice fine, sprinkle over tea
cup full CT salt. Let them stand over
right and in the morning draw and press
out all the water, then boil with one quart
Of water and one of vinegar for twenty
| CnlQn6E
and draio. Into five pints of vinegar
put two tablespoonsful OF ground cloves,
two OF allspice, two of ClnnsmOn AID E"o
of ground mustard add this to the pickle
and boil half an hour. This pickle can
be made sweet by adding two pounds OF
sugar.
Cookies-One cup sugar, four table
spoonfuls butter, six tablespoonful hot
water, one teaspoonful cream of tartar,
one-ha teaspoonful soda, little salt.
Flour enough to roll very thin. Flavor
with vanills.
Kent Wsfers-One cup Graham -four,
one cup white flour, one half cup butter.
Mix very stiff with milk; add one spoon
full sugsr. Roll as thin as wafer, cut in
; rounds, and bake in a slow oven; prick
, them we'll before putting them in oven.
| Angel Pudding-One cup sugar, Il cup
-four, three teespoonfuls baking powder,
> ! cup cold water, 6 eggs beaten thor
oughly. Bake in two large sheets. When
? cool, whip one pint of cream stiff and put
between the cakes. Beat the whites Of
, eggs stiff, add cup sugar, and put or
5 the top.
: Marble Chocolate Pudding-One cur
j sugar, spoonfuls butter, cup colo
water, eggs, , cups -four, 2 teaspoon
tuls baking powder; divide the mixture
and put cup grated chocolate into one
2 half of it. Put some of the plain into
. the mould first, then the chocolate, and
+ so on until it is all used. Steam oLe
tour. To be eaten with fruit sauce.
. Queen pudding-Take half pound Of
apples, weighed after they are peeled ano
: cored; chop them very fac; the juice Of
? three lemons, the thinlY grated rlnds o.
two lemons, three quarters OF pound OF
? pulveriZed sugar, ne-qaarter OF pounC
! Of butter, six well-beaten eggs, the yelkS
and whites separate, the whites not to be
! added until the pudding is ready for the
4 oven. Line your beking-dish with thir
) slices of stale sponge cake or lady fingers
wet with winegIassful of sherry wine
bake in quick oven.
, Pumpkin Pie-One quart stewed pump
\ kin, pressed through sieve; nine eggs
= whites and yelks beaten separately; two
= quarts milk; one teaspoonful mace, one
of cinnamon and one of nutmeg; one and &
half cups OF white sugar. Beat all well
} together, and bake in crust without
cover.
! Broiled Quails-CleaL, wash and split
down the back. Lay in cold water al
s hour, wipe carefully, season with sail
and pepper, and broll over a bright fte
.. When done, lay in hot dish, butter or
both sides and serve at once.
e Frlcasseed Chicken (FreBch style
! Dress. cut up and well wash two chick
? ems, trimming of all the fat. Put them
} in just water enough to cover them, With
little salt and pepper. Boil slowly Till
tender, and remove from the gravy, into
which stir the beaten yelks of four eggs
one-uuarter pound of butter, little nut
meg, two teas )oonsful of -four ard one
cup of cream. Let it just come TO boil
and pour over the chicken. This will ue
! found most delicious dish.
= Hamburg steaks-rske piece OF beef
from which you remove ell skin, fat anG
, sineWs, chop the NEST up very fine, sea
son it to your taste with salt and cayenne
pepper, then add small scarlet onion
and little garlic chopped very fine; wei
your hands and mold or form the mass
into small round steaks, about an inch in
thickness; fry them in butter, first on one
, side and then upon the other, place them
upon 6 hot Cish and pour hot tomato
, sauce over them, or serve them simply
t with the butter in which they we're friefi
J poured over them. s.
Venison Steaks-Place the steaks o.
J venison on buttered gridiron over glow.
ing Goals; broil rapidly, and turn ofIen SO
as not to lose any JUICE. They will take
three or four minutes longer to broil tnen
bee fsteaks. Have ready in hot chafng
dish piece Of butter the size of en- egg
for each pound of venison, pinch of salt
; and pepper, tablespoonful of j-lly for
each pound, and a glass of wine Tor every
four pounds. This mixture should be
well warmed, and each steak should be
dipped in and turned over twice. Cover
closely, and let all heat together before
setting on the table.
In daIfcste health needing gentle vet